Dear Members,

Traditionally, the presidents dinner is a celebration of the best of the society’s cellar and brings a fitting end to a very full year of notable events. As a society with no affiliation to any particular wine region, we are blessed with the ability to explore the greatest wines the world has to offer, with an emphasis on quality and pedigree rather than geographical boundaries.

This year’s presidents dinner starts with the famous champagne the Dom Perignon vintage 1996. A trio of grand cru burgundies follow from the 2000 vintage where ripe fruit and power blend harmoniously together. The Bonneau Du Martray Corton Charlemagne has been described by Allen Meadows memorably as “ class in a glass”. And ending, for the more Bordeaux inclined, with an exploration of the greatest cabernet franc based wines the world produces, all from the year 1998 .

The Napa Valley’s Viader proprietary red, with its blend of 63% cabernet sauvignon and 37 % cabernet franc recalls an elegant medoc claret and was ranked 3rd amongst Wine Spectator’s list of 100 wines of the year in 2001.The Tenuta de Trinoro ( 70% cabernet franc, 20% merlot, 6% cabernet sauvignon and 4% petit verdot) is the discerning Italian wine connoisseur’s challenge to the great St Emilion reds and commands a price far, far higher than many of its French counterparts.

One of the jewels of the society’s cellar is the Chateau Cheval Blanc 1998 with a cepage of 55% cabernet franc and 45% merlot. At a time where it is difficult to find a first growth Bordeaux at below a thousand dollars, we are blessed to have such a wine from possibly the finest right bank vintage of the 1990’s at a fraction of the current market price. Robert Parker describes the wine as having “amazingly seamless texture and tremendous concentration and extract, this full-bodied yet gorgeously pure and elegant wine is impeccably balanced and certainly one of the all-time great Cheval Blancs.”

These wines are paired with the award winning cuisine of Terence Chew , executive chef at the Sentosa Golf Club, in an intimate, members only event.
Let me take this opportunity to wish all members a wonderful Christmas and a great New Year to come.

Best regards,

Joyce Chang
President, IWFS of Singapore

 

Menu
IWFS PRESIDENTS DINNER 2011
Aperitif –
Pierre Peters Cuvee de Reserve Blanc de Blancs NV
Confit of Petunia Ocean Trout nestled on Fennel Salad, Caviar & Parsley Oil
Moet & Chandon Dom Perignon 1996 RP 98
* * * * *
Alaska King Crab Ravioli & Scallop on Spinach Leaves with Shellfish Butter
Bonneau Du Martray Corton Charlemagne Grand Cru 2000 AM 92
* * * * *

Asparagus & Iberico Ham with Soft Poached Egg & Hazelnuts
Maison Nicolas Potel Bonnes Mares Grand Cru 2000 AM 87-90
Maison Nicolas Potel Echezeaux Grand Cru 2000 AM 89-91
* * * **

Blood Orange Granite with Cinnamon

Braised Tender Beef Cheek nestled on Green Pea Puree with Truffle Salt,
Champignon, Roma Tomato & Chives
Viader Vineyards Napa Proprietary Red 1998 WS94
Tenuta de Trinoro 1998 WA 95

Fourme d`ambert with Red Beet & Baby Mache, Walnut Dressing
Chateau Cheval Blanc 1998 RP 96+
* * * * *
Freshly Brewed Coffee / Selection of Fine English Teas
* * * * *
Petits Fours